One day in August of 2014, a few of us had the crazy idea to eat every sandwich in the Wikipedia List of Sandwiches and write a blog about them. THESE are those sandwiches. THIS is The List.
Pork sliced thin, tender and dripping with juices; braised greens garlicky and mildly bitter; sharp provolone salty with the sour/bitter funk of an aged cheese, all contained by a terrific hoagie roll, crusty but light
The bread was chewy like a good pizza crust, and the fat rendered from the pepperoni found its way into the roll’s crumb, tinting the bread orange
Pav bhaji’s base of vegetables takes a back seat to the sweet and pungent onion, the deep and lasting umami of the tomato the brightness of cilantro, the sharpness of chilies, the aromatic spices of the masala
The vegetables provided plenty of crunch, and the sweet/sour of the pickle relish helped bring out the pleasantly assertive flavor of the pheasant. More mayo wouldn’t be unwelcome–but it would be unnecessary.
The fry sauce is a bit sweeter than a Russian dressing but has more zip than Thousand Island; it works with the pastrami, the American cheese, the burger patty, even the pickles and onion slices–it ties the sandwich together.
The panelle are all texture, little flavor, and the brightness of lemon juice and the pungency of parsley do little to punctuate the overall beigeness of the thing.
The combination of the Parmesan and panko breading, the nutmeg of the bechamel, and the slight browning under the broiler brought a surprising nuttiness out of the cheddar
The main draws of the sandwich are a great pile of rare, juicy roast beef and that vinegary, savory, very mildly sweet James River barbecue sauce, but it wouldn’t be a 3-Way without the mayo and cheese.
Black-eyed peas have a nutty flavor that, combined with the cooked onions sweetness, extra umami from the seasoning cubes and tomato paste, and the slight kick of habanero spice, give the bean spread more than enough flavor.
It’s hard to beat juicy steak, melted Oaxacan cheese, sweet and spicy onions and peppers, and a tart, rich, pungent guacamole topped with a hot homemade salsa, regardless of the quality of the tortillas.
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